Hey there, friend! Let me share with you my absolute favorite recipe for country homestyle cornbread. This isn’t just any cornbread; it’s the kind that brings back memories of cozy kitchens and hearty meals. It’s got that golden-brown crust, a slightly crumbly texture, and the perfect mix of sweet and savory flavors1. Trust me, once you try this, you’ll want to make it again and again!
Why You’ll Absolutely Love This Cornbread
- Simple and Quick: With just a few simple steps, you’ll have this cornbread ready in no time1. Perfect for busy weeknights or when you need a quick side dish.
- Versatile: Whether you like it plain with butter, drizzled with honey, or paired with chili, this cornbread does it all1.
- That Perfect Texture: Not too dry, not too crumbly – just the right balance that melts in your mouth1.
- Nostalgic Flavors: It reminds me of good old-fashioned home cooking.
Quick Facts
Ingredients You’ll Need
- 1 tablespoon extra virgin olive oil1
- 1 cup (122 g) yellow cornmeal1
- 1 cup (125 g) all-purpose flour1
- 3 ½ teaspoons baking powder1
- 1 teaspoon kosher salt1
- 1 ½ cups (367.5 g) buttermilk, room temperature1
- 2 large eggs, room temperature1
- ½ cup vegetable oil1
Step-by-Step Instructions
- Get Started: Grease a 10-inch oven-safe skillet with olive oil. Place the skillet into the cold oven. Preheat the oven, with the skillet, to 400°F1.
- Mix the Dry Ingredients: In a medium bowl, add cornmeal, flour, baking powder, and salt. Whisk to combine and set aside1.
- Combine the Wet Ingredients: In a small bowl, add buttermilk, eggs, and vegetable oil. Whisk until combined1.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Mix until just combined1.
- Bake: Carefully transfer the batter to the preheated skillet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter1.
- Cool and Serve: Allow the cornbread to cool in the skillet for a few minutes before slicing and serving. Enjoy!1
Tips for Customization
- Sweeten It Up: Add 1/4 cup of sugar to the dry ingredients for a sweeter cornbread45.
- Spice It Up: Add a pinch of chili powder or some diced jalapeños for a little kick.
- Herbs and Cheese: Mix in some chopped fresh herbs like rosemary or thyme, and a handful of shredded cheddar cheese for extra flavor.
Serving Suggestions
- With Chili: A classic pairing! This cornbread is perfect for sopping up all that delicious chili1.
- With Butter and Honey: Simple, yet divine. A pat of butter and a drizzle of honey make this cornbread a sweet treat1.
- As a Side Dish: Serve it alongside BBQ, fried chicken, or any hearty meal1.
- In Stuffing: Crumble it up and use it in your favorite stuffing recipe1.
FAQs
Can I use regular milk instead of buttermilk?
- Yes, but buttermilk adds a unique tang and richness. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes1.
Can I use a different type of cornmeal?
- Yellow cornmeal is recommended for its robust flavor, but white or blue cornmeal can also be used12.
How do I store leftover cornbread?
- Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutritional Information (Per Serving)
- Calories: Varies depending on serving size and added ingredients.
- Fat: Varies
- Carbohydrates: Varies
- Protein: Varies
Enjoy your delicious country homestyle cornbread! I hope it brings as much joy to your table as it does to mine. Happy baking!
